5 cups whole grain bread, crusts removed and diced into small cubes
¼ cup diced green bell peppers
¼ cup diced sun-dried tomatoes, drained
1 5.2-ounce package Boursin cheese
3 ½ cups milk
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 teaspoon Colman’s dry mustard
¼ teaspoon onion powder
Preheat the oven to 325 degrees.
Remove turkey sausage from casing and break up into small pieces. In a large skillet over high heat, brown the sausage, breaking up further with two wooden spoons. Remove to plate lined with a paper towel to drain the sausage and when cool enough to touch, break up further so sausage meat pieces are about the size of a kidney bean. Set aside.
With the one tablespoon of butter, grease eight one-cup ramekins. (We used crème brûlée dishes for our photograph but any one-cup ramekin will work.)
Divide the cubed whole grain bread and the sausage between the dishes. Divide the peppers and sun-dried tomatoes evenly among the dishes, then crumble the Boursin cheese over the tops of each.
In a medium bowl, beat eggs and add milk, salt, pepper, mustard and onion powder. Mix thoroughly until blended. Pour over each dish. The bread will soak up the egg mixture so you may need two passes to divide the egg mixture between ramekins.
Place ramekins on a sheet tray(s) and bake for 45 to 50 minutes or until the eggs are set. (Cooking time may be slightly longer if you are using more than one sheet tray.) Insert a tooth pick and if it comes out clean, they are done. You should not see any liquid if you shake the dish a little and the egg mixture will have puffed up a bit.
Serve with a cold glass of milk.
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